MISO SALMON WITH SOBA NOODLE SALAD

INGREDIENTS

4 salmon fillets (skin on or off)

FOR THE SALAD DRESSING

Juice of 1.5 - 2 limes

1 tbsp soy sauce

1 tbsp toasted sesame oil

1 tbsp rice vinegar

1 tsp honey or maple syrup

2 tsp finely grated fresh ginger

FOR THE SALMON MARINADE

3 Tbsp miso paste
1 Tbsp mirin

2 Tbsp soy sauce

1/2 tsp toasted sesame oil

1/2 tsp honey

FOR THE SALAD

250g soba noodles, cooked to pack instructions and drained

2 carrots, julienned or grated

1/4-1/2 red cabbage, finely sliced

4 spring onions, chopped

200g edamame beans (frozen, defrosted, cold)

1 fresh red chilli, finely chopped (optional)

For garnish: Lime wedges, chopped fresh coriander and toasted sesame seeds

INSTRUCTIONS

To make the salmon

In a deep bowl, whisk the miso marinade ingredients.

Place the salmon into the bowl and coat with the marinade. Refrigerate for at least 30 minutes, or up to 2 hours for the best results.

Preheat the grill (medium-high heat) and take the salmon out of the fridge.

Put the salmon fillets under the grill, skin side up for 3-4 mins. Turn over the salmon fillets and grill for another 3-5 mins, according to your taste.

To make the dressing

In a small bowl, whisk together all the dressing ingredients until well combined. Set aside.

To make the noodle bowl

Cook the soba noodles to the packet instructions, drain and rinse really thoroughly under cold running water. Drain very well. Toss through 1 tablespoon of the dressing.

In a large bowl, combine the noodles, carrots, red cabbage, spring onions, mixed leaves and chopped chilli. Mix through a few tablespoons of dressing and gently combine until well coated, add more to taste.

Serve the salmon on a bed of the noodle salad.

Garnish with lime wedges, chopped coriander and sesame seeds, and extra dressing if required.